Rosemary/phospholipase compositions and methods of preserving muscle tissue
AssigneeWisconsin Alumni Research Foundation
InventorsMark P. RICHARDS, Jie YIN, Wenjing ZHANG
Life of this patent
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Abstract
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.
Claims26
A method of improving storage life of comminuted muscle tissue or meat analog containing added heme protein, comprising
- contacting the tissue with about 50 U/kg to about 500 U/kg phospholipase A2 enzyme (PLA2) and rosemary extract at about 150 ppm to about 525 ppm, wherein the muscle tissue is selected from the group consisting of avian tissue and mammalian tissue.
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A storage-stable muscle tissue or meat analog containing added heme protein comprising about 50 U/kg to about 525 U/kg phospholipase A2 enzyme (PLA2) and rosemary extract at about 150 ppm to about 250 ppm, wherein the muscle tissue is selected from the group consisting of comminuted avian tissue and comminuted mammalian tissue.
Dependencies are inferred from the claim text.